| METHOD | MEAT | TIME (minutes) |
| Roasting (350ºF - 375ºF) |
Beef | 20 per 450g (1lb) + 20 |
| Lamb | 20 per 450g (1lb) + 20 | |
| Mutton | 20 per 450g (1lb) + 20 | |
| Pork | 30 per 450g (1lb) + 30 | |
| Veal | 30 per 450g (1lb) + 30 | |
| Boiling (180ºF) |
Unsalted Meat | 20 per 450g (1lb) + 20 |
| Salted Meat | 25 per 450g (1lb) + 25 | |
| Frying or Grilling |
Steak - Well done 2.5cm (1 1/2 inch) |
8 each side |
| Steak - Medium 2.5cm (1 1/2 inch) |
6 each side | |
| Steak - Rare 2.5cm (1 1/2 inch) |
4 each side | |
| Minute Steak | 1 each side | |
| Pork chops | 8-10 each side | |
| Lamb chops | 6-8 each side | |
| Sausages | 5-8 each side | |
| Liver 1.5cm (1 1/2 inch) |
2-4 each side | |
| Veal escalope | 2 each side |
